cinnamon flax seed wraps

Hey loves! I hope your week is treating you well.

Even though it’s only been two days, mine has been a bit challenging.

I don’t talk much about diets on the blog because, well I don’t follow one.

I don’t label myself as a vegan, vegetarian, paleo etc.  I actually don’t believe in labels. What I believe in is eating a whole food, healthy, balanced diet. So if one day I want ice cream, pizza, cookies… I’ll have them. If one day I crave fruit and vegetables… I’ll have them.

Yes I try to lead an overall healthy lifestyle, but to me a healthy lifestyle is balance, honoring our bodies and listening to our cravings.  Never restricting.

With that being said, this is why my week has been a bit challenging.

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I have been having a lot of issues lately with bloating, gas and stomach discomfort. It has kind of always been there, but as of lately it was getting worse. I discussed all my symptoms with my nutritionist and she suggested a few things that she thought could be the issue.

Gluten Intolerance.

Dairy Intolerance.

Or FODMAP sensitivities.

Awesome. Because guess what. I love bread. I love dairy. I love FODMAP containing fruits and vegetables.

(Not sure what FODMAP’s are? Check out this great post for more information)

So what’s a girl to do?

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Experiment and see if she can find the answer.

So that’s what I’m doing.

I can’t say I’m doing a extremely strict elimination diet, but I am making a very big effort to cut most gluten out of my diet and watch my dairy and FODMAP containing foods consumption.

It’s hard. I’m not going to lie.

However, Matt was very supportive and took me shopping which got me kind of excited about having to make the effort to make new meals.

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So I stocked up on some gluten free goodies and of course took to Pinterest to find some gluten free recipes.

One of the first things I looked for was some sort of wrap/tortilla. (this was before I purchased the brown rice tortillas)

I wanted something simple, and found a great idea for a flax seed wrap. I of course tweaked it and made it my own and was pleasantly surprised how well they turned out!

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 Cinnamon Flax Wraps

(paleo and gluten free)

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Ingredients

– 2 tbsp ground flax seed

– 8 tbsp liquid egg whites

– 1/2 tbsp cinnamon

– 5-7 drops liquid stevia (optional)

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Directions:

– Mix all ingredients together in a bowl and allow to sit for 10-15 minutes until mixture is thick

– Heat a greased pan with coconut oil (or spray)

– Pour batter in pan and swirl mixture to cook like crepes/pancakes

– Fill with whatever fillings you desire

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I filled mine with Plant Fusion Phood Chocolate Caramel protein frosting and frozen banana’s and then drizzled it with Click Mocha protein.

I made my wraps the night before and stored them in the fridge overnight which I think helped them stay pretty pliable and didn’t break when folded.

I think I may make a bigger batch of these to have ready when my wrap cravings kick in.

I really am liking trying to find more unique ways to cure my bread cravings and after trying a few gluten free products, I am more determined to just make my own. Not only are gluten free products twice as expensive as regular products, some of them just flat out don’t taste good. Also it’s just more fun to make your own and experiment!

 Hopefully I don’t have a full out gluten, dairy or FODMAP intolerance, but until this elimination diet is over, I’ll be making some changes.

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Are you gluten or dairy intolerant?

How did you find out? How do you avoid it?


banana coconut protein pancakes

Ok loves, get excited. Because I am.

 I  have not one, but two delicious recipes to share with you.

I know I have mentioned numerous times that my cooking mojo has somewhat disappeared, but for some reason this weekend while Matt was still sleeping away, I decided to use that quiet time and cook.

And did it ever pay off.

I have always said I wasn’t a huge pancake fan. If you know me you know I love my waffles.

It just seemed every time I tried to make pancakes, they just didn’t turn out so stellar.

This may be because this protein powder queen always insisted on using protein powders in her recipes and wondering why things didn’t turn out fluffy and normal.

Well as much as I love cooking with protein powders, and have no intentions on stopping, sometimes you just have to go with common sense and do what works.

But before we get to that, I actually do have a recipe using protein powder that even though it wasn’t texturally normal, it sure did taste good.

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Ingredients:

– 1/2 cup chickpea flour (could sub gluten free flour, almond flour or oat flour)

– 2 tbsp oat flour

– 3 tbsp chocolate protein powder (I used Plant Fusion – Phood chocolate caramel)

– 1/4 tsp baking powder

– 1/3 cup pure pumpkin puree

– 3 tbsp liquid egg whites (or 1 large egg white)

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Directions:

– Combine dry ingredients in a mixing bowl and mix until well sifted.

– Add wet ingredients to dry ingredients and mix until there are no lumps. (batter will be thick)

– Heat skillet on medium heat and spray with cooking spray.

– Pour batter in batches and cook for 3-4 minutes on one side, then flip and cook for another 3-4 minutes.

– Top with your choice of toppings.

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I topped mine with a Click mocha protein frosting, coconut shreds and a local granola mix.

Like I mentioned these were not your fluffy pancakes, they were a bit more “rubbery” as most of my protein baking tends to be, but the taste totally made up for that and I actually don’t mind that cakey texture.

If you’re looking for a more traditional pancake that is lower carb and high in protein, then this next recipe is for you.

As I mentioned in my last post, I recently discovered banana flour.

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In trying to think of what to use it in first, I thought it would be a great substitute for coconut flour, and I had been wanting to make a coconut flour pancake, so I decided to go with that!

In order to get it high protein without the powder I knew what I had to do.

Add eggs.

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Ingredients:

– 1 large egg

– 2 egg whites (or 6 tbsp liquid egg whites)

– 1/2 cup vanilla almond milk (or milk of choice)

– 4 1/2 tbsp banana flour (could sub coconut or almond flour)

– 1/2 tsp baking soda

– 1 tsp cinnamon

– 1 tsp vanilla extract

– 8-10 drops liquid coconut stevia (could sub vanilla or other sweetener of choice)

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 Directions:

– Place all ingredients in a magic bullet and blend until smooth.

– Heat skillet over medium heat and spray with cooking spray.

– Pour batter in batches – cook for 3-4 minutes (or until bubbles form) on one side.

– Flip and cook for an additional 1-2 minutes.

– Top with whatever toppings you prefer!

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I topped mine with a coconut spiked greek yogurt and granola.

Guys. I can’t even describe how excited I was to make a fluffy pancake. Who would have known using eggs would cause this.

Oh wait. A lot of people.

Since I am not a huge egg fan, I don’t typically have eggs in the house, which is why I think I always try to find recipes that don’t use them, but I had a client give me fresh eggs from her own chickens, so I was looking for things to make with them.

I have a feeling the rest of the them will be going to making pancakes.

Because seriously. That fluff.

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The great thing about these recipes is it makes left overs. And I will say the banana coconut pancakes are excellent both warmed up and straight from the fridge!

So am I a total pancake convert? That is still to be decided.

But I think it’s safe to say there is room for both pancakes and waffles in my life.

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 Do you prefer pancakes or waffles?

Have you had a successful fluffy protein powder baking recipe?

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protein french toast waffles

Friday!

-does Friday happy dance-

I know I always say this, but Friday’s really aren’t that exciting for me because I work every Saturday, but something about the idea of Friday is always exciting right?

Also it’s time for Laura’s #strangebutgood link up, and that’s always fun too.

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This time, I don’t really have a strange food, but a strange technique for cooking a food.

Again, if you’re on Instagram, you’ve probably already seen this and it might not seem so weird, but we have to remember us foodies all have some sort of crazy in us, so things that aren’t weird to us, are usually weird to others.

My fiance is always my test on if something is strange or not and he tilted his head a bit to this concept.

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Yes. French toast made on the waffle maker.

I’ve been obsessed with my waffle maker ever since I got it, and I always see drool worthy pictures of french toast, so when I saw the concept to combine the two?

Sold.

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Life changing I tell you. But as when I was obsessed with my panini maker and claimed any sandwich made into a panini was 100x better ( I still hold to that claim ) I now claim that anything put onto a waffle maker makes it 100x better.

This proves it.

And in true Debbie fashion, I proteined it up a bit.

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Protein French Toast Waffle

Ingredients:

(serves 1)

– 2 pieces bread of choice (I used both cinnamon raisin and spelt – I recommend cinnamon raisin)

– 2 egg whites

– 1-2 tbsp vanilla almond milk

– 1 tbsp protein powder ( I used Cellucor peanut butter marshmallow whey)

– cinnamon to taste

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Directions:

– Preheat waffle iron.

– Mix egg whites, almond milk, protein powder and cinnamon.

– Soak bread in egg white mixture for a few minutes on each side until absorbed. Repeat with second slice.

– Cook on waffle maker for approximately 5 minutes or until crispy. Repeat with second slice.

– Top with desired toppings.

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I basically love anything crispy, which is why I love this so much.

Toppings choices  are endless when it comes to this waffle . The first time I made a vanilla protein frosting using Plant Fusion Vanilla Bean protein powder mixed with greek yogurt and some stevia. The second time I drizzled a chocolate protein frosting using Growing Naturals brown rice protein powder.  Both topped with fresh berries. Both were amazing.

So basically if you love french toast, and you love waffles. You need to combine them.

You’re welcome.

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Do you like waffles?

Do you like french toast?

What do you think of combining the two?

 

phood protein bread

This is going to look like a total repeat #strangebutgood, but I promise you it’s worth it.

Last week I talked about my successes and fails with my protein bread.

I am back with more protein bread, but with a special twist.

It includes a new to me product that I think is worth sharing.

My love for Plant Fusion vegan protein powder is no new fact. I’ve used it in multiple recipes and love the protein frosting it creates.

Since I am such a devoted fan of this product, I of course keep up to date with their products and new happenings.
When I saw that they released a new product, I of course just had to try it.

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Their new Phood line is basically their protein powder, but with a little more oomph.  And did I mention it comes in a Chocolate/Caramel flavor?

Sold.

So since I was still in my protein bread experimentation phase, why not try this new product and see what comes out.

That’s just what I did.

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And look loves. A huge success.

Now before I give you the recipe a few things to point out first.

My protein breads, even this one that stayed risen a bit, are still a bit “rubbery” in texture. I haven’t been able to avoid this yet, but I don’t mind it.

Also this recipe is for one mini loaf, but you can easily increase the amounts to possibly make a regular size loaf, but since I am still experimenting, I like to only make one mini loaf at a time just in case it’s a fail.

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Phood Protein Loaf

(serving size – 1 mini loaf)

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Ingredients:

– 2 tbsp garbanzo bean flour*

– 1/2 scoop Phood protein powder

– 5 tbsp liquid egg whites

– 1/2 tsp baking powder

– 8-10 drops chocolate stevia

– cinnamon ( I didn’t measure, just put in a generous amount )

* Could sub with other flours. I’ve had success with coconut flour as well, but may need to increase egg white amount.

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Directions:

– Pre-heat oven to 375 degrees

– Mix all ingredients together until well blended.

– Pour into mini loaf pan and bake for 20-25 minutes or until toothpick comes out clean.

– Let cool. Slice. Top with desired toppings.

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Since I’m still pretty obsessed with my Sweet Spreads as well, that was my choice.

I mean seriously. Chocolate protein bread topped with white chocolate coconut butter… it seemed like a no brainer.

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The perfect protein bread?

Not yet, but I’m getting pretty close.

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I know this isn’t too strange of a recipe, but I am loving that I am getting some successes with my random throw in’s and experiments.

So if you want more #strangebutgood eats make sure to head over to Laura’s and check out what others are cooking up.

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Sprint 2 the Table

healthy pop tarts

Happy Wednesday loves!

Today is a big day for me! I take my VTNE (Veterinary Technician National Examination) test today. It’s basically what RN’s have to take to become licensed nurses, but in the veterinary world.  You’re actually not required to have it in Arizona to work as a veterinary technician, but I obviously just wouldn’t be a certified veterinary technician. It is required by law in other states and some clinics will also pay more if you have your license.  My school actually pays for the exam, so it doesn’t hurt me to take it and I may need it in the future. So wish me luck!

But before I go and do that I of course have to participate in What I Ate Wednesday. I have some tasty treats to share with you.

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No surprise I have some delish breakfasts to share with you.

Even though I don’t have a lot of time in the morning, it tends to be the meal I put most of my effort into. Not only do I need to make sure it has enough staying power to get me through my day, but I even try and make it a bit presentable even though it tends to end up in a portable container anyways.

Overnight TVP/prOATS have made a come back into my breakfast rotation.

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This simple bowl of cinnamon vanilla prOATs was topped with Love Grown Raisin Almond Crunch granola and a splash of Silk vanilla almond milk. I seriously forgot how good oats swimming in almond milk was.

I also finally decided to try another recipe from the beautiful Meg that I had been eying from her Instagram pictures.

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Since I had such great success with her protein sweet potato smoothie, I decided to make a version of the chia puddings she had been making.

Mine of course was of a chocolate variety, topped with shredded coconut and a local seed mix.

Simple, but satisfying and filling. I love chia.

(let me know if you want the recipe)

I then decided to combine the two.

I wanted oats, but also had some leftover chia pudding.

The only normal thing to do is combine them.

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I was actually out of frozen banana (blasphemy!) so I topped my prOATs with chocolate chia pudding, slices of frozen grapes, a granola sprinkle and of course some cinnamon love.

This bowl was pretty amazing.

The next delicious-ness that I have to share with you is another thing I have been drooling over on Instagram.

Healthy Pop Tarts.

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They have been sweeping the Instagram-land and for some reason I never made them.

It’s kind of like all of my Pinterest boards. I totally have the intention of making the dish, but when it comes around to it, I just always fall back to my routine meals. I need to get out of that habit, and add some variety to my meals.

Well I finally did that and decided to switch up my breakfast.

Thus my healthy pop tart was born.

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Healthy Pop Tart with Marshmallow Protein Frosting

Healthy Pop Tart with Marshmallow Protein Frosting

Ingredients

  • 1 whole wheat tortilla
  • 2 tbsp oat flour (ground from raw oats)
  • 1 tbsp coconut flour
  • 1 tbsp vanilla protein powder (I used Plant Fusion Vanilla Bean )
  • 2-3 tbsp almond milk
  • 5-7 drops liquid vanilla stevia

Instructions

  1. Grind oats into flour
  2. Mix together oat flour, coconut flour, and protein powder
  3. Add almond milk and stevia and mix - add more milk to desired consistency
  4. Place in the middle of tortilla and fold all four sides like a pop tart
  5. Place on heated panini press and cook until warm and toasted
http://accidentlydelish.com/2013/12/healthy-pop-tarts/

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Sometimes I kick myself for waiting so long to make certain recipes. This was one of them.

To make the protein frosting, I just took plain Greek yogurt (I use Chobani) and I added 2 drops of Capella Marshmallow drops.

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I really loved how dense the filling was, but coconut flour is amazing for that. It is defiantly an ingredient I don’t cook/bake with enough.  Another thing I love about these pop tarts are there are endless possibilities for flavors with not only the filling, but the toppings. You guys know me and my love for protein frosting.

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Well loves I must leave you and I am off to take my exam!

Ahh wish me luck!!

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How often you actually make recipes you pin from Pinterest or see on Instagram?

cinnamon swirl coconut plantain bread

So it’s been awhile since I have done two things.

Given you a recipe. And talked about plantain bread.

I’m gonna fix both of those in one post.

You’re welcome.

 

If you follow me on Instagram, you know I got a few goodies recently that I was pretty excited about.

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A bunch of delicious products from Edward and Sons.

You guys know I am a huge snacker and cracker lover, so when I saw these Exotic Rice Toast I had to try them.

They are amazing plain, but I of course added a secret not so secret ingredient topper.

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crackers

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I mean really what doesn’t peanut butter make better?

Especially Peanut Butter & Co. The Bee’s Knees.

I definitely want to put some cheese or savory dip on these crackers since the sesame flavor is so strong.

But I love love love these crackers.

The next item I was super excited about was the shredded coconut.

I have been seeing so many recipes using coconut that I have been dying to make, but before I dove into all that, I made my own creation.

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cinnamon swirl coconut plantain bread

cinnamon swirl coconut plantain bread

Ingredients

Instructions

  1. Preheat oven to 350 degrees.
  2. Blend all ingredients in magic bullet or small blender.
  3. Bake in oven for 20-25 minutes.
  4. For cinnamon swirl: sprinkle cinnamon on top of batter before baking.

Notes

If not using a liquid sweetener you may need to increase the amount of egg whites or use almond milk to thin out batter.

http://accidentlydelish.com/2013/11/cinnamon-swirl-coconut-plantain-bread/

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And since I can never eat my plantain bread naked, I of course created a matching topping.

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coconut protein frosting

coconut protein frosting

Ingredients

  • 1/2 cup plain greek yogurt
  • 1 tbsp shredded coconut
  • 5 drops liquid vanilla stevia

Instructions

  1. Mix all ingredients together until well blended.
  2. Adjust sweetness to your personal preference.
http://accidentlydelish.com/2013/11/cinnamon-swirl-coconut-plantain-bread/

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This bread came out so much thicker. I loved it!

I of course had to sprinkle more shredded coconut on top.

I really loved everything about this plantain bread and couldn’t have been happier with the results.

I can’t wait to try the coconut in more recipes, but I really think I’m just going to make this bread again.

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Do you have any favorite recipes using coconut?

I purchase a lot of my ingredients from iHerb.com, use my coupon code YAL235 for $10 off your first order

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Stay marvelous loves.

simple but delicious

Hello my beautiful friends.

I hope you all are having a wonderful week so far.

It’s only Wednesday, but I feel like it is so much later in the week. My days have been long, busy and very tiring.

Thankfully I have a wonderful fiance who has had a glass of wine ready for me when I get home from work, I then quickly change into sweatpants and my nights turn into this.

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I’m not complaining. Trust me.

But since this is What I Ate Wednesday time and all, I don’t think all you want to hear and see are my drinking habits.

Those are pretty obvious anyways.

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Things really haven’t changed on the boring meal front.

That also doesn’t mean boring isn’t tasty.

But to start off I first want to say, when it comes to products I think people sometimes forget the aspect of customer service from companies we buy from and deal with frequently.

As I have proclaimed in the past, being the huge carb/bread girl that I am, of being obsessed with Silver Hills Bakery breads.

But in addition to their products being amazing, their customer service is amazing as well. And very much appreciated.

I had a few loafs of bread I thought had “gone bad”. It may have happened in shipping, it may have very well been my fault. I contacted the company just to let them know and with no questions asked, they offered to replace my loaves.

Guys, sounds like a small thing, but being as I really wasn’t looking for a replacement, I appreciated the offer that much more.

So I want to give a special shout out to Jodie at Silver Hills Bakery, thank you for the replacement, and thank you for just being so great to deal with.

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So let’s get back to the food and my as per usual boring meals.

 It really is amazing how a good quality bread that tastes great on its own, can make a simple breakfast a delicious breakfast.

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And yes, I am still obsessed with protein frosting, so this simple toast topped with Plant Fusion chocolate protein frosting was amazing, filling, and hit the spot.

It got even better with a homemade topping.

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Silver Hills Gluten Free Chia Chia is seriously by far my favorite of the bunch. I am obsessed.

I am also obsessed with homemade chia jam. Especially of the mixed berry lemon ginger variety.

Again, two simple breakfasts that tasted amazing.

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Staying on the bread base trend, I finally found Thomas’s Pumpkin Spice English Muffins.

But even though these were pretty tasty (I still like the bagels better) the toppings stole the show on this one.

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Homemade drippy banana almond butter and homemade peach strawberry jam.

Oh man. This breakfast was the jam.

You know what other breakfast never disappoints?

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oiaj

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I don’t know a time when OIAJ has done me wrong, and this one totally got kicked up a notch, by a maybe #strangebutgood topping.

I also finally got more TVP, which I didn’t realize until running out of it and using just a mix of grains how much I loved the texture the TVP gave my oat mixes. Glad to have it back.

But back to that swirl.  I don’t know where I saw this idea, but I added a swirl of black strap molasses and it was ah-mazing. I can’t even describe the flavor punch it gave the oatmeal. This will be happening again.

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Dinners have been simple still, but again, that does not mean they are not delicious.

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Simple chicken drizzled with my spicy peanut sauce and sriracha dots served with steamed veggies and a bit of salsa verde for an extra kick.

Seriously, sometimes simple is the best.

Well loves, I am off to drink more wine relax a bit, I hope you all are too.

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What is your favorite simple meal?

too busy to have fun

I love being an adult don’t get me wrong.

Sure there are times when I miss my college care free days, but something about actually having responsibilities is gratifying.

And what was life before being 21? I don’t know.

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No secret I love my beer.

And like I mentioned in my last post, I love Halloween, but it’s a holiday that makes me miss being young. Being able to actually enjoy the holiday, dress up, go trick or treating, or even just making fun snacks for parties. Life now is just too busy, too stressful and I am just so dang tired.

So with the holidays coming up I wish I had some fun tasty new recipes to share with you, but honestly I just don’t have the time.

So for What I Ate Wednesday you are stuck again with my mundane day to day eats.

But it’s better than nothing right?

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Only having one day off work really makes my breakfasts boring. I’m not shy about the fact that sometimes I have a simple PB&J multiple times a week for breakfast.

So when the bittersweet moment of an empty nut butter jar presents itself, I get an initial wave of sadness because my beloved nut butter is gone, but it’s soon followed by the joy knowing I can make OIAJ.

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I’ve been keeping my oat mixes simple lately. This batch actually had a mix of a bunch of random grains to try and bulk up the nutrition a bit.

It was a mix of rolled oats, quinoa, buckwheat and chia seeds.

I also kept the flavor profile simple by just adding some vanilla protein powder, vanilla stevia and of course my overload of cinnamon.

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Topped with my mandatory frozen banana, hemp hearts, sliced almonds and a few raisins.

I got very lucky this week though in that I had two empty nut butter jars to use.

Win!

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The simple fact that the oats were in a PB Crave CoCo Banana jar makes it epic enough, and thank goodness for that, because the mix inside was a little boring.

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I tried to dress it up with some local farmers market granola, but the peanut butter stole the show on this one.

So after my delicious breakfast’s of OIAJ, it made me realize how sick of having sandwiches for breakfast I was.

So I decided to switch it up a bit.

I use to have my powercakes for breakfast almost every day and like most of my ruts got sick of them and moved on to a new breakfast rut.

I decided to bring the powercake back!

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But with a green twist!

I added kale to my original powercake base, filled it with some melty peanut butter and Click protein frosting then rolled it up into a nice little powercake roll.

This was so good, I decided to make another one the next morning.

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My first powercake roll was a bit on the thin side, so for this batch I added a little bit of coconut flour to bulk it up a bit.

Worked perfectly and was amazing topped with my homemade banana coconut butter.

Carbs. Veggies. Healthy Fats. Protein.

A very complete and delicious breakfast.

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I’m still trying to make myself switch it up for dinners.  I have made some tasty meals, but they sometimes just don’t come out as pretty as they taste.

I almost don’t want to post this picture with how non appetizing it looks, but I assure you, it tasted amazing.

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I’m trying to use up items I have in my pantry and saw package of the Trader Joe’s spicy seaweed salad. I am addicted to authentic seaweed salad, but this is a nice switch up when I want something a bit spicier. And cheaper.

I then took a package of tuna and used a little bit of the seaweed salad sauce and Bragg’s Liquid Aminos and cooked it in a skillet for a few minutes.

Ugly I know, but it was delicious.

This really made me want sushi though. (but when don’t I want sushi) And thanks to Jenn who just posted an amazing how to make cucumber rolls, I just had to try it myself. 

Insert cucumber roll #fail

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I tried really hard to cut the cucumber correctly, but it just didn’t happen. I was so close.

So these turned into cucumber sushi boats.

But they were still delicious and that’s all that matters right?

♥ ♥ ♥

photo 3

I made a spicy tuna mixture of tuna, sriracha, dulse flakes and Bragg’s Liquid Aminos, added some carrot strips and then drizzled it with my spicy thai peanut sauce.

May not be in roll form, but like I said, it was delish none the less.

♥ ♥ ♥

So even though being a busy adult makes holiday’s less fun and I can’t partake in a lot of the activities I use to, I still have all of you and internet to live vicariously though.

So thank you for that.

♥ ♥ ♥

Do you have Halloween plans?

What’s your favorite Halloween candy? If you love candy corn as much as I do, check out these cute recipes using them!

Candy Corn Martini with Bombay Sapphire

Candy Corn Martini

You had me at martini candy corn.